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Black Bean Tacos and Wild Rice Soup

Black Bean Tacos and Wild Rice Soup
  • Prep 5 min
  • Total 5 min
  • Ingredients 9
  • Servings 2
Is there anything better than a full meal made in less than 10 minutes? Don’t think so! These types of meals are priceless to me since most nights I don’t have the time to cook complicated meals. These black bean tacos are truly deliciosos. They don’t include any kind of meat, but I promise you won’t miss it because these tacos are full of sabor. To complete your menu, serve these tacos with a wild rice Progresso™ soup!

Ingredients

  • 1 can Progresso™ chicken and wild rice soup
  • 1 16-oz can Old El Paso™ refried black beans
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic salt
  • 4 soft, 6-inch Old El Paso™ flour tortillas
  • 1 cup guacamole
  • 1 cup corn
  • 1 cup Monterey Jack cheese, grated
  • 1 fresh chile pepper, sliced (optional)

Directions

  • 1
    Heat Progresso™ soup according to instructions on can. Cover with lid to keep warm until ready to serve.
  • 2
    In a medium size bowl, combine the beans, cumin, and garlic salt and mix well.
  • 3
    Heat up the tortillas.
  • 4
    Spread about 3 tablespoons of the refried black beans on each tortilla. Add guacamole and corn to taste. Add cheese and a few slices of the fresh chile, if desired.
  • 5
    Serve the tacos with warm soup.

Expert Tips

  • To make it a vegetarian meal, use a vegetarian Progresso™ soup.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Is there anything better than a full meal made in less than 10 minutes? Don’t think so! These types of meals are priceless to me since most nights I don’t have the time to cook complicated meals. These black bean tacos are truly deliciosos. They don’t include any kind of meat, but I promise you won’t miss it because these tacos are full of sabor. To complete your menu, serve these tacos with a wild rice Progresso™ soup!
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